目的 探究外源低聚原花青素（OPCs）对采后红树莓的保鲜效果及生理变化,为开发新型天然保鲜剂提供理论依据。方法 以“哈瑞太兹”红树莓为试材,分别设置无菌水（对照）,以及10、15、20 g/L OPCs喷施处理组,4 ℃低温贮藏,定期观察果实品质及抗氧化能力相关生理指标。结果 各浓度OPCs处理均可延缓红树莓品质劣变,10、15、20 g/L OPCs处理组在维持果实硬度、延缓可滴定酸（TA）和可溶性固形物（TSS）下降、降低腐烂率方面均优于对照组（CK）。其中,15 g/L OPCs处理综合保鲜效果最优。贮藏第16天,15 g/L OPCs处理组硬度为0.95 N,腐烂率仅22.62%（对照组CK为62.33%）,丙二醛（MDA）积累量为0.51 μmol/g（CK为1.27 μmol/g）,抗坏血酸（AsA）含量达CK的1.9倍,同时维持了较高的总酚含量并显著增强了单脱氢抗坏血酸还原酶（MDHAR）、脱氢抗坏血酸还原酶（DHAR）及苯丙氨酸解氨酶（PAL）活性。结论 外源15 g/L OPCs通过协同强化抗坏血酸再生循环与激活苯丙烷代谢通路,增强果实抗氧化与抗病能力,在贮藏第16天显著降低了红树莓腐烂率并延缓了品质劣变,具有作为绿色天然保鲜剂的应用潜力。
Abstract
The work aims to investigate the effects of exogenous oligomeric proanthocyanidins (OPCs) on the postharvest preservation and physiological changes of red raspberries, providing a theoretical basis for the development of novel natural preservatives. "Heritage" red raspberries were treated with sterile water (control) or different concentrations of OPCs (10, 15, and 20 g/L) and stored at 4 ℃. Fruit quality parameters and physiological indicators associated with antioxidant capacity were evaluated periodically during storage. All OPCs treatments effectively delayed quality deterioration in red raspberries. Compared with the control, the 10, 15, and 20 g/L OPCs treatments better maintained fruit firmness, slowed the decline in titratable acidity (TA) and total soluble solids (TSS), and reduced decay incidence. Among these treatments, 15 g/L OPCs exhibited the best overall preservation performance. On the 16th day of storage, fruit treated with 15 g/L OPCs maintained a firmness of 0.95 N, with a decay rate of only 22.62% compared with 62.33% in the control. Meanwhile, OPCs treatment reduced malondialdehyde (MDA) accumulation (0.51 μmol/g vs. 1.27 μmol/g in the control), increased ascorbic acid (AsA) content to 1.9-fold that of the control, maintained higher total phenolic content, and significantly enhanced the activities of monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), and phenylalanine ammonia-lyase (PAL). Exogenous application of 15 g/L OPCs enhances both the AsA regeneration cycle and phenylpropanoid metabolism, and these changes are accompanied by improved antioxidant capacity and disease resistance. This treatment significantly reduces the decay rate and delays quality deterioration in red raspberries on the 16th day of storage, indicating its potential as a green and natural preservative.
关键词
低聚原花青素（OPCs） /
红树莓 /
采后保鲜 /
抗坏血酸 /
苯丙烷代谢
Key words
oligomeric proanthocyanidins (OPCs) /
red raspberry /
postharvest preservation /
ascorbic acid /
phenylpropanoid metabolism
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基金
辽宁省教育厅基本科研项目（JYTMS20231298）; 辽宁省自然科学基金面上项目（2026-MS-175）
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